Naadan Mutton Masala


Naadan Mutton Masala

Spicy mutton in thick cocunut brown sauce.
Prep Time 30 minutes
Total Time 30 minutes
Cuisine Kerala
Servings 4 people



  • For preparing naadan mutton masala, crush 1 tbsp of whole garam masala with ginger, garlic, curry leaves, mint leaves, 1 tsp chilly powder, 1/2 tsp turmeric powder, 2 tsp coriander powder, shallots and 1 tbsp coconut oil. Crush it finely and make it into 2 portions. Keep it aside.
  • In a pressure cooker put 2 chopped onions and add the mutton pieces.
  • To it add salt and add one portion of the crushed mixture, 10 curry leaves, 5 green chillies and one table spoon of oil. Mix all these ingredients for a few minutes.
  • Add water to it and pressure cook the mutton on low flame for approx 4 to 6 whistles. Strain it and keep the stock.
  • In another pan, heat oil and add the remaining portion of the crushed mixture. Saute it well.
  • Add a stem of curry leaves, remaining onions, ginger, garlic, green chillies and salt. Saute it till the onion turns golden brown in colour.
  • Then 2 tbsp of coriander powder, chilly powder and remaining turmeric powder. Mix well.
  • To this add the cooked mutton pieces and mix it well.
  • Toss in the diced and boiled potatoes. Let it cook over low flame with a lid covering the pan and sir it in intervals.
  • In the mean time, add the instant coconut mix to the stock in the pressure cooker and mix well. Note: clumping of this mix is common so constant stirring is warranted.
  • Then add this mix to the mutton and stir it once well. Do not over cook once the coconut mix - stock has been added. Remove from flame once it starts bubbling.
  • Garnish with coriander leaves.
  • Naadan mutton masala is ready. Serve hot with rice, appam, chappati, porotta.
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